The Culinary Arts and Restaurant Management programs work to prepare students for successful employment in the restaurant industry. Students learn the key concepts of food preparation, customer service, leadership, cost controls, and operations management. These programs offer opportunities for students to gain certifications from the National Restaurant Association and the American Hotel Lodging Association.
VU's associate degree Culinary Arts program prepares students to provide professional chef and related cooking services in restaurants and other commercial food establishments. Students will work in a lab kitchen and receive instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, management of food supplies and kitchen resources, anesthetics of food presentation, and familiarity of a wide variety of cuisines and culinary techniques.
Restaurant and Food Service Management
As the manager of a restaurant or food service facility, you will encounter a wide range of responsibilities including administrative and human resource duties. In addition to selecting and pricing menu items and ensuring quality food preparation and service, mangers also interview, hire, train, and schedule employees. Supervising the kitchen and dining room, resolving customer concerns, and maintaining sanitation standards are all part of the job. Successful graduates can find a career and employment opportunities in hospitals, school corporations, catering firms, corporate cafeterias, hotels and restaurants ranging from fast food to fine dining.
Hotel and Motel Management
On a typical day, hotel management professionals act as supervisors, budget administrators, negotiators, and even crisis managers. While balancing these complex roles, they maintain a positive, energetic attitude matched with a strong work ethic and expert organizational skills. VU's associate degree program in Hotel Management will prepare you for entry-level positions as an assistant manager or even a manger for a small hotel or motel chain. In larger facilities, successful graduates may start out as management trainees before advancing to department management roles where they oversee specific areas of hotel administration such as guest services, food and beverage, conferences and events, and marketing.